Savory Oat Risotto

Name: Savory Oat Risotto
Prep time: 10 min
Cook time: 43 min
Total time: 53 min
Ingredients: 3 cups chicken stock; 1 bunch spring onions, chopped, or more to taste; 5 tablespoons butter, divided; ½ bunch spring garlic, minced, or more to taste; 2 cups steel-cut oats; sea salt and freshly ground black pepper to taste; ⅓ cup white wine; ½ cup grated Parmigiano-Reggiano cheese

Rating: 4 stars

1 Rating
1 Review
1 Photo

Chicago-based filmmakers Matt Wechsler and Annie Speicher lead a busy life, especially with two small children to feed. Their meal plan frequently includes dishes made with good-for-the-planet ingredients. Oats are an essential rotation crop, delivering nutrients into the soil. So, they created a twist on the classic Italian preparation, swapping out rice for oats. This is best served with a hearty protein (beef, pork, lamb, goat, or chicken) and sauteed seasonal vegetables.

By Leslie Kelly

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Recipe Summary

prep:

10 mins

cook:

43 mins

total:

53 mins

Servings:

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

3 cups chicken stock
1 bunch spring onions, chopped, or more to taste
5 tablespoons butter, divided
½ bunch spring garlic, minced, or more to taste
2 cups steel-cut oats
sea salt and freshly ground black pepper to taste
⅓ cup white wine
½ cup grated Parmigiano-Reggiano cheese

Directions

Step 1

Heat chicken stock in a small saucepan over medium heat until simmering, about 5 minutes. Remove from heat and cover to keep warm.

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Step 2

Measure out 2 tablespoons spring onion tops and reserve.
Step 3

Heat 2 tablespoons butter in a large skillet over medium heat until melted. Add remaining spring onions to the skillet; cook and stir until wilted, about 1 minute. Add spring garlic; cook, stirring occasionally, until soft, 2 to 3 minutes.
Step 4

Stir oats into the skillet for 30 seconds. Add 2 tablespoons butter; cook and stir until oats are toasted, about 2 minutes. Season with salt and pepper. Pour in wine; cook and stir until wine has evaporated, about 3 minutes.
Step 5

Ladle enough chicken stock into the skillet to cover oats; cook, stirring often, until stock is nearly absorbed, about 3 minutes. Repeat with remaining stock, stirring often until each addition is nearly absorbed before adding more, until oats are tender and creamy, about 24 minutes. Stir in reserved spring onion tops and cook, about 1 minute.
Step 6

Reduce heat to low. Stir in remaining 1 tablespoon butter and Parmigiano-Reggiano cheese until melted, about 1 minute. Season with salt and pepper.

Cook's Notes:

Use homemade chicken stock for best results. You can skip the warming step, but the oats cook more evenly if it is warm.

Substitute 3 shallots for the spring onions if desired.

Substitute 2 garlic cloves for the spring garlic if preferred. Add once spring onions are soft, cooking for about 30 seconds until fragrant but not burnt.

For extra flavor, add a bit of heavy whipping cream in step 6.

Nutrition Facts

Per Serving:

552 calories; 23 g total fat; 48 mg cholesterol; 872 mg sodium. 68.7 g carbohydrates; 16.4 g protein; Full Nutrition

Reviews (1)

Most helpful positive review

IvyK

09/06/2019

I loved it, and would have given it 5 stars, but the stock to oats ratio was way off. I ran out of stock about half way through the cooking time. Luckily I keep liquid stock concentrate in the fridge so I was able to quickly heat up more, but I ended up using about 5 cups of stock to 2 cups of oats instead of the 3 cups the recipe called for. The only other change I made was I added about 1 cup of chopped mushrooms half way through the initial softening of the spring onion. Very flavorful, and while labor intensive with the standing and stirring it was not at all hard to make. Will be making again. Read More

1 Ratings